Fantastic Focaccia Bread
Discover the joy of homemade bread with our *Fantastic Focaccia Bread*, a golden, aromatic masterpiece that's surprisingly easy to make. This classic Italian bread is infused with the earthy flavor of fresh rosemary and finished with a sprinkle of flaky sea salt for the perfect balance of crispy edges and a soft, airy center. The recipe uses simple pantry staples like all-purpose flour, olive oil, and active dry yeast, and includes easy-to-follow steps for both beginner and seasoned bakers. With its signature dimples and a drizzle of olive oil, this focaccia is perfect as a standalone snack, a side for soups and salads, or a base for creative sandwiches. Ready in under 2.5 hours and serving up to 8, this focaccia bread is a foolproof crowd-pleaser that will have everyone asking for seconds.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 ml Warm water (around 110°F/43°C)
- 2.5 teaspoons Active dry yeast
- 1 teaspoon Granulated sugar
- 2 teaspoons Salt
- 60 ml Olive oil
- 2 tablespoons Fresh rosemary (chopped)
- 1 tablespoon Sea salt flakes (for topping)
Instructions
In a small bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy.
In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and 3 tablespoons of olive oil.
Mix the ingredients until a shaggy dough forms, then turn it out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment for about 6 minutes.
Transfer the dough to a large, lightly oiled bowl. Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm place for 1 hour, or until it has doubled in size.
Once the dough has risen, lightly grease a 9x13 inch baking pan with 1 tablespoon of olive oil. Punch down the dough and transfer it to the prepared pan.
Using your fingers, gently stretch and press the dough to fit the shape of the pan. Create dimples in the surface of the dough with your fingertips.
Drizzle the remaining olive oil over the surface of the dough. Sprinkle the chopped rosemary and sea salt flakes evenly on top.
Cover the pan with a kitchen towel and let the dough rise again for 20-30 minutes, until slightly puffy.
While the dough is rising, preheat your oven to 425°F (220°C).
Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are crispy.
Remove the focaccia from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack.
Slice and serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Nutrition Facts
Calories |
2375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.2 g | 80% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10584 mg | 460% | |
| Total Carbohydrate | 389.4 g | 142% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 5.3 g | ||
| Protein | 54.8 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 81 mg | 6% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 703 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
